Updated on September 12th, 2025
AD – PR Product | It is already feeling like winter here, but before the cold months come in full force, I wanted to take a moment to appreciate the remaining days of autumn and one of my favorite things – pumpkin and share a delicious pumpkin cheesecake bars recipe!
Nicole from Nicole’s Niches Shop kindly gifted me another one of her prints (you can check out my 5 Ways to Brighten Your Home post to see several of her other prints), which inspired this post. The Autumn Leaves & Pumpkins Please print is the perfect addition to any fall decor with a cute quote and pumpkin images. Nicole offers several other Fall and Halloween prints as well as general home prints. The prices of her prints range from $3.75-$5.33. Once you purchase a print from Nicole’s shop, you will receive two PDFs (in 8″ x 10″ and 11″ x 14″ sizes) and a JPG, which you can then download and print yourself. After printing, you can frame it and place it on a shelf, or hang it on a wall, or keep the print as it is!
Besides pumpkin prints, another thing I love is the smell of pumpkin-scented candles, using a pumpkin mask, and baking pumpkin desserts, which brings me to my pumpkin cheesecake recipe! I am currently staying with my parents, and we made keto pumpkin cheesecake bars, which I wanted to share!
Keto Pumpkin Cheesecake Bars Recipe
9
servings50
minutes1
hourIngredients
- Crust
1 cup of almond flour
2 tablespoons of erythritol
1/2 teaspoon of cinnamon
2 tablespoons of butter
- Filling
1 cup (8 ounces) of cream cheese
1/4 cup of erythritol
1 cup of canned pumpkin puree
2 eggs
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
Half-full dropper of liquid pumpkin spice stevia
Directions
- Preheat the oven to 325°F (175°C) and line an 8×8-inch baking pan with parchment paper or spray with a non-stick spray.
- To make the crust, combine the almond flour, erythritol, and cinnamon in a mixing bowl. In a separate bowl, melt the butter, then add it to the almond flour mixture and mix well until combined.
- Place the crust mixture into the pan and press to flatten it to the bottom of the pan, then bake for 10 minutes.
- While the crust is baking, make the filling by mixing all the ingredients (cream cheese, erythritol, pumpkin puree, eggs, vanilla extract, cinnamon, and pumpkin spice stevia) with a hand mixer until smooth and well combined.
- Once the crust is done baking, pour the filling on top of the crust and bake for 40 minutes until the cheesecake is set, but also jiggly.
- Once the pumpkin cheesecake is done baking, cool for 10 minutes, then place it in the fridge for 4-5 hours.
- After chilling, slice the cheesecake into bars and enjoy!
Frequently Asked Questions
What do the pumpkin cheesecake bars taste like?
The pumpkin cheesecake bars are the perfect fall dessert with the combination of traditional pumpkin pie flavor with cheesecake.
How long do the cheesecake bars last in the fridge?
When stored in an airtight container, the cheesecake bars can last around 4 days in the fridge.
Can you freeze the cheesecake bars?
Yes, you can freeze the cheesecake bars once they are out of the oven and cool. You can either cut the bars or leave them uncut and store them in the freezer for 2-3 months.
Can you substitute the almond flour?
You can substitute the almond flour for 1 cup of regular wheat flour, but the recipe will not be keto.
Can you replace the erythritol with sugar or another substitute?
You can replace the erythritol with sugar, which is not keto, or use another sugar alternative, such as powdered stevia.
Can you substitute the pumpkin spice stevia with regular spices?
Instead of the pumpkin spice stevia, you can use regular spices, including cinnamon, nutmeg, ginger, and clove, to get the same flavor. For the measurements of the spices to use to make pumpkin spice, you can follow this Homemade Pumpkin Pie Spice Recipe.
How sweet of Nicole to gift you some prints! That pumpkin one is super cute & those bars are making me drooool.
It was sweet of her!
Haha they are delicious!
These look great!
I love pumpkin, and I usually make pumpkin soup once or twice every autumn. But I’ve never made, bought or tried any kind of pumpkin pie. I need to change that!
Thank you!
I have never made pumpkin soup before, but I should then you can make pumpkin pie lol
These sound delicious! I didn’t know I needed pumpkin cheescake in my life until now!
Haha I hope you like them if you make it!
I have one word for how these look: Scrumptious! Thanks for sharing!
Thank you!
Ooo, these look yummy! I will have to add this to my list of things to have a go at making. I love it when recipes can be adapted to suit diet needs.
Oh, and the prints are cute…I will have to check if there are Christmas themed ones.
Thanks for sharing!
Aimsy xoxo
Aimsy’s Antics
The pumpkin bars were delicious & Nicole’s prints are cute!
She doesn’t have any Christmas themed ones yet, but hopefully she’ll make some!